Pumpkin Cheesecake Bars

As the weather cools and the leaves start to turn, there’s nothing more comforting than a dessert that captures the essence of fall.

Pumpkin cheesecake bars are a classic, but getting that perfect pumpkin flavor can be tricky. Too often, the pumpkin taste is muted or overpowered by heavy spices, leaving your dessert feeling a little… flat.

That’s where our Natural Pumpkin Spice Artisan Flavor comes in. Made with real pumpkin and a carefully crafted blend of warm, aromatic spices, it instantly elevates your cheesecake bars.

Just a small amount enhances the natural sweetness and depth of pumpkin, creating a creamy, spiced dessert that tastes like it came straight from a bakery, without any complicated steps or multiple spice jars. 

The result is a bar that balances the smooth, tangy cream cheese with the earthy sweetness of pumpkin and warm spice.

Ingredients

Graham Cracker Crust

• 9 sheets graham crackers, crushed
• 6 tbsp salted butter, melted
• 1 tbsp granulated sugar

Pumpkin Filling

• 16 oz cream cheese, softened to room temp
• 2/3 cup granulated sugar
  
• 16 oz cream cheese, softened to room temperature
• 2/3 cup granulated sugar
• 2 large eggs
• 1/2 cup pumpkin puree
• 2 tsp Amoretti® Pumpkin Spice Artisan Natural Flavor
• 1 tsp Amoretti® Vanilla Bean Paste
• 1/2 tsp ground cinnamon

Directions:

1. Preheat the oven to 325 degrees F
2. Line a square 8x8 baking pan with parchment paper and grease the uncovered areas with cooking spray or butter as needed.
   

Graham Cracker Crust:

1. In a food processor (or a bag with a rolling pin) ground the graham crackers until a fine crumb forms.
2. Add the graham cracker crumbs to a large mixing bowl, along with the melted butter and sugar. Mix until combined.
3. Pour into the prepared the mixture and with a 1 cup measuring cup, press the crumbs into a solid, even layer. Set aside.

Pumpkin Cheesecake Filling:

1. In the bowl of a stand mixer, or a large bowl with a hand mixer, add the softened cream cheese, eggs and sugar. Mix until smooth and creamy.
2. Add the pumpkin puree, Amoretti® Pumpkin Spice Artisan Natural Flavor and Amoretti® Vanilla Bean Paste. Mix until smooth. Batter should not have any clumps.
   
3. Pour the cheesecake batter over the graham cracker layer
4. Bake for 60-75 minutes or until the edges are golden and there is just a slight jiggle in the center
5. If needed, cover with aluminum foil towards to end to prevent the cheesecake burning on top
6. Remove from the oven and let sit in the pan at room temperature
7. Once cooled to room temp, put the pan in the fridge (covered with plastic wrap or foil) for a minimum of 4 hours or overnight, if possible
8. When ready to serve, top each slice with whipped cream
9. Enjoy!